Description
A creamy and comforting butternut squash soup, perfect for a chilly day.
Ingredients
- 2 tablespoons olive oil
- 1 large butternut squash peeled seeded and cubed
- 1 large onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 0.25 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the cubed butternut squash vegetable broth salt pepper and nutmeg. Bring to a boil then reduce heat cover and simmer for 15-20 minutes or until squash is very tender.
- Carefully transfer the soup in batches to a blender or use an immersion blender to blend until smooth and creamy.
- Return soup to the pot. If desired stir in heavy cream. Heat through gently but do not boil.
- Taste and adjust seasonings as needed. Serve hot.
Notes
For a vegan option, omit the heavy cream or use a dairy-free alternative.